Chocolate Hazelnut Mousse Cake

This chocolate hazelnut mousse cake is pure decadence with every bite. Silky mousse, rich dark chocolate, and toasted hazelnuts come together for an unforgettable dessert experience that feels special whether it is a holiday or any day you want a little luxury.

The first time I made this cake was for a birthday treat and it quickly became our most requested celebration dessert. Even my toughest dessert critics in the family always come back for a second slice.

What You’ll Need in Your Kitchen

• Dark chocolate: finely chopped good quality cocoa content is key so look for at least seventy percent for intense flavor
• Hazelnuts: toasted and ground fresh toasted nuts bring irresistibly warm notes so always taste for freshness when buying
• Large eggs: separated free range if possible since their richness makes the mousse silky
• Caster sugar: superfine crystals dissolve easily for flawless texture
• Heavy cream: whips up light and airy so choose one with high fat content for best body
• Hazelnut liqueur: Frangelico or similar for added depth and a sweet nutty kick you can skip if you prefer a classic mousse

How to Make It Like a Pro

Melt the Chocolate:

Chop the dark chocolate into even pieces and melt it using a bain-marie by placing a heatproof bowl over gently simmering water Stir slowly until smooth and glossy then cool slightly This ensures the chocolate will not seize or develop lumps

Whip the Egg Whites:

Add the egg whites to a perfectly clean mixing bowl and whisk on medium speed until just foamy Gradually pour in half the caster sugar and keep whisking until stiff glossy peaks form The sugar stabilizes the whites for mousse that stays airy

Whip the Cream:

Pour the heavy cream into a cold bowl and whisk until it holds soft peaks Do not overwhip or it will become grainy Chill until you are ready to use keeping it light

Mix Egg Yolks and Chocolate:

In a separate bowl use a hand whisk to beat the egg yolks with remaining sugar until pale and creamy Next gently stream in the melted chocolate and hazelnut liqueur whisking constantly until the mixture is completely smooth

Combine for the Mousse:

Gently fold the whipped cream into the chocolate and yolk mixture using a spatula so you keep those lovely air bubbles Next add the stiff egg whites in two additions folding very gently Mix in the ground hazelnuts to give texture and nuttiness without losing the mousse volume

Set and Chill the Cake:

Line a cake ring or springform pan with baking paper for easy removal Pour the mousse in and smooth the top with a palette knife Aim for an even surface so your finish is picture perfect Chill for at least four hours or overnight for the mousse to fully set

Unmold and Serve:

Once firm carefully remove from the pan and finish with a light dusting of cocoa powder or scatter over more hazelnuts and chocolate shavings Slice with a hot knife for clean edges and serve with whipped cream or a ribbon of chocolate sauce

Save

The scent of toasting hazelnuts always reminds me of my childhood kitchen My favorite part is swirling the chocolate and liqueur together then sneaking a spoonful of mousse before it goes into the fridge My family gathers around waiting for that first slice knowing it is worth every minute of anticipation

Keep It Fresh and Delicious

Always use freshly toasted hazelnuts rather than prepackaged ground nuts since the flavor difference is incredible Store the finished cake covered in the fridge to prevent drying out and keep it tasting luxurious for days If making ahead wait to add garnish until just before serving for best appearance

Genius Ingredient Swaps

You can substitute almonds for hazelnuts for a different nutty note or try orange liqueur for a zingy twist If you want a dairy free version swap the heavy cream for coconut whipping cream and make sure your chocolate is vegan

Plating Like a Chef

A simple matte black plate emphasizes the rich brown of the mousse For restaurant style presentation use a hot chef’s knife to cut the cake and wipe between slices Add a light dusting of cocoa and position a whole hazelnut or gold leaf for an elegant finish

The Story Behind the Bite

This cake was inspired by a classic Parisian mousse paired with my family’s holiday tradition of toasting hazelnuts every winter It became our go to for celebrations because it looks stunning yet involves no baking that could stress even the most casual home cook

Recipe FAQs

→ How do I make the mousse texture extra smooth?

To achieve a silky mousse, ensure all ingredients are at room temperature before combining, and gently fold the whipped cream and egg whites into the chocolate mixture without over-mixing.

→ Can I substitute liqueur if unavailable?

If you don't have hazelnut liqueur, you can leave it out or use a splash of strong brewed coffee for extra depth.

→ How long should the cake chill before serving?

Allow the cake to chill for at least four hours, but overnight refrigeration helps the texture set firmly and flavors blend beautifully.

→ What are some garnish ideas?

Garnish with whole hazelnuts, toasted nut pieces, cocoa powder dusting, or dark chocolate shavings for an elegant presentation.

→ Can I prepare this dessert in advance?

Absolutely, this dessert can be prepared a day ahead and kept chilled until ready to unmold and serve. This helps flavors develop.